Sunday, November 2, 2014
If you're like me, one of the most difficult things about living with celiac disease is saying goodbye to some of your favorite childhood foods. Now imagine if you're someone who isn't suffering from celiac disease, but have chosen to adopt a gluten free lifestyle in order to support someone who has. If you're lucky enough to live with someone this supportive, then perhaps the only thing that makes you happier than finding a gluten-free version of one of your most-missed-foods, is when you can find one of theirs!
My husband loves corn dogs. In fact, judging by every birthday party, playground, fair ground and sporting event photo I have seen from between the ages of 2 and 20 something, I think it's safe to say he grew up on them.
We were lucky enough to discover Foster Farms gluten free corn dogs, and we both agree they're delicious! It turns out these delicious golden brown treats on a stick are but one product of an impressive gluten free line-up produced by Foster Farms.
Now, for those of you who are looking to stay away from red meat and/or pork products, the franks in the center are made from chicken, but still have that juicy, smoky, salty flavor that works so well with the sweet batter which surrounds it.
These corn dogs can be prepared in the oven, deep fryer or microwave. We tried all three ways and found that we liked the oven best. The corn dogs come having already been pre-fried and we didn't see too much difference between re-frying them and heating them in the oven. Obviously, the microwave was our least favorite method, but still very edible, and in a pinch perfectly good compared to other food-on-the-go options. We found that wrapping them in a moist paper towel does preserve the corn batter coating a bit more in the microwave.
On the corn dogs themselves, there is not much we can say other than these are really good corn dogs-- not good gluten free corn dogs, or good for gluten free corn dogs-- just really good corn dogs. The batter has a nice balance of sweet corn and honey which come together nicely into that fried corn bread texture which traps the moisture and savory flavors of the hot dog.
Our favorite topping was a spicy yellow mustard sauce we made by combining classic yellow mustard and tangy horseradish. For those of you who like the heat some mince jalapeno or a splash of tabasco really help create a sweet, savory and spicy masterpiece!
Friday, August 2, 2013
HOT OFF THE PRESS!!! I can barely breathe; I'm so excited!!! FDA issued the update below today DEFINING Gluten Free (which us Celiac's have been waiting years for)!
My sincere hope is FDA will now test imported products that make "GLUTEN FREE" claims, and assure these companies are legitimately using the gluten free claim - and enforce and penalize those that are importing misbranded product and not correctly utilizing the gluten free claim! The "COMPLIANCE DATE" for this final rule is August 5, 2014. If you see products labeled "gluten free" you should be able to TRUST that those products legitimately do not contain gluten. Now, we have a standard. They will contain LESS than 20 parts per million of gluten.
This is a fantastic start!!! Here's what the FDA had to say, and the actual FINAL RULE is included as a hyperlink at the end.
FDA defines “gluten-free” for food labeling
New rule provides standard definition to protect the health of Americans with celiac disease
The U.S. Food and Drug Administration today published a new regulation defining the term "gluten-free" for voluntary food labeling. This will provide a uniform standard definition to help the up to 3 million Americans who have celiac disease, an autoimmune digestive condition that can be effectively managed only by eating a gluten free diet.
“Adherence to a gluten-free diet is the key to treating celiac disease, which can be very disruptive to everyday life,” said FDA Commissioner Margaret A. Hamburg, M.D. “The FDA’s new ‘gluten-free’ definition will help people with this condition make food choices with confidence and allow them to better manage their health.”
This new federal definition standardizes the meaning of “gluten-free” claims across the food industry. It requires that, in order to use the term "gluten-free" on its label, a food must meet all of the requirements of the definition, including that the food must contain less than 20 parts per million of gluten. The rule also requires foods with the claims “no gluten,” “free of gluten,” and “without gluten” to meet the definition for “gluten-free.”
The FDA recognizes that many foods currently labeled as “gluten-free” may be able to meet the new federal definition already. Food manufacturers will have a year after the rule is published to bring their labels into compliance with the new requirements.
“We encourage the food industry to come into compliance with the new definition as soon as possible and help us make it as easy as possible for people with celiac disease to identify foods that meet the federal definition of ‘gluten-free’” said Michael R. Taylor, the FDA’s deputy commissioner for foods and veterinary medicine.
The term "gluten" refers to proteins that occur naturally in wheat, rye, barley and cross-bred hybrids of these grains. In people with celiac disease, foods that contain gluten trigger production of antibodies that attack and damage the lining of the small intestine. Such damage limits the ability of celiac disease patients to absorb nutrients and puts them at risk of other very serious health problems, including nutritional deficiencies, osteoporosis, growth retardation, infertility, miscarriages, short stature, and intestinal cancers.
The FDA was directed to issue the new regulation by the Food Allergen Labeling and Consumer Protection Act (FALCPA), which directed FDA to set guidelines for the use of the term “gluten-free” to help people with celiac disease maintain a gluten-free diet.
The regulation was published today in the Federal Register.
Friday, July 12, 2013
So... You're on a gluten free diet... BUT, what about your continuing care???
I want to hear from YOU and want your recommendations.
Do you have a primary physician or nutritionist that's a rock star? If so, name drop here, and more importantly, SHARE WHY! Do you do testing every so often, do you check vitamin levels, what?
As I'm looking for a new primary doctor, I want one that speaks Celiac - that gets what my body has gone through and knows what to look out for during regular check ups to keep me on track. Suggestions welcome - rock stars only - and South Florida area.
If you're provider does something specific - SHARE and TEACH us - so we can bring this information to our doctors.
Monday, July 8, 2013
So impressed with this FREE celiac screening event - had to spread the word. You need to as well.
FREE Community-Wide Celiac Blood Screening
sponsored by the
Date: Saturday, October 26, 2013
Location: So. Florida Gastroenterology
Dr. Matthew Bromer
1325 So. Congress Ave, Suite 211 Boynton Beach, Florida
This screening is NOT for anyone who has been diagnosed with Celiac Disease. This test is for:
- at-risk individuals who have family members with CD
- those with symptoms related to CD, or
- individuals affected by other autoimmune disorders commonly associated with CD.
This is your chance to encourage your friends, neighbors, co-workers & family members to finally be tested.
In early September we will post info on how to make your appointment.
For additional info now you can e-mail Nancy Hoffman at HOKYMOM21@aol.com
Tuesday, November 20, 2012
Ina, aka the Breakfast Queen, in Chicago, Illinois knows all about being gluten-free accommodating. Yes, my mom's name is also Ina, so I was doubly intrigued to find out if Ina's was all I heard it was cracked up to be. Ina, a leader in the effort to ban artificial trans fats, opened up Ina's Kitchen in 1991. Ina understands and teaches cross contamination and is a hands on owner. Her menu has GF all over it to signify those options that are gluten free accommodating.
Tuesday, November 6, 2012
Nobu has 24 locations world wide. I was fortunate to dine at Nobu 57, in NYC. If I had to summarize the experience (and yes, Nobu is an experience) into one word, it'd be WOAH!! Expensive, oh yeah (but, what isn't in New York?)!! Worth it? Read on!
Tuesday, October 30, 2012
Tuesday, October 23, 2012
"more and more customers are asking for gluten free and vegetarian options. It is becoming the new food revolution that other caterers neglect. This is why I have dedicated a section of my website and my business to fill this void and to inform people of the gluten free choices that are out there in the world."Chef Jonathan was kind enough to let me have ask him some questions about his new Gluten-Free catering - here's the dish:
Tuesday, October 16, 2012
I decided to try a Mediterranean Cruise. The Norwegian Epic lined up perfectly with my schedule. The itinerary was a dream. Seriously, doesn't this look amazing (the port of call were!)??
Monday, October 8, 2012
The American Celiac Disease Alliance is working diligently to urge the White House to force the FDA to create much needed Gluten-Free standards. They created the below message and Petition to the White House, and need 25,000 signatures for the Petition to be heard. Read below and sign if you agree that Gluten-Free standards are imperative for us Celiacs.